Spork Food's Fresh Spring Rolls with Glazed Shiitake Mushrooms and Peanut Dipping Sauce from Ep 8 of New Day New Chef
Heat a small sauté pan over medium heat. Add oil,
shiitake mushrooms, rice vinegar, brown rice syrup,
sesame oil and tamari.
Cook until soft and well glazed, about 3-5 minutes.
Place cooked mushrooms, sliced cucumber, peppers,
carrot, lettuce and mint or Thai basil in separate bowls,
or on a platter.
To roll fresh rolls, soak each rice wrapper in warm water
until slightly softened, about 5-10 seconds.
Place on a flat working surface and fill with a line
of your choice of the fillings, close to the base of wrapper.
Begin by folding the bottom flap over your filling.
Bring the two sides over the folded bottom flap,
and then bring the remaining side over the entire roll,
to create a burrito shape.
To serve, slice on a bias (on the diagonal) and
serve with dipping sauce.
Add peanut butter and hot water to a small space
pot over medium - low heat. Whisk until uniform.
Add tamari, coconut nectar, rice vinegar, sesame oil,
lime juice, ginger, garlic powder and chili flakes, if using.
Cook over medium-low heat, stirring frequently until sauce
becomes a dark caramel color, about 3-5 minutes. Set aside.
Serve with fresh rolls.